GREETINGS FROM THE ALLIGATOR CAPITAL OF TEXAS! Texas GATORFEST, the Lone Star State s most unique festival, would like to invite you to participate in the Annual Texas GATORFEST Barbecue Cook-Off to kick off this year s festival. Our family oriented festival is one of the fastest growing festivals in Texas. It has established a reputation for being good old fashioned Texas fun and providing visitors with a variety of entertainment. Our celebration of the alligator and its wetlands habitat has something for everyone! The cook off will be held the weekend before Texas GATORFEST 2017 - September 8 & 9th, on the festival grounds in historic Fort Anahuac Park. Participants and visitors alike will enjoy the entertainment throughout the day on the Gator Pit stage located within the cook-off area, as well as a Street Dance on Saturday, September the 9th. A Horseshoe and Washer Tournament will be held during the day on Saturday also CHANGES: Due to the problems experienced in previous year s festival, each team will be allowed two (2) 110 electrical outlets. Should your setup require more electrical power, be aware that you will have to bring a generator. There will be no exceptions and any generator used will be subject to inspection by electricians employed by the festival. There will be NO OYSTERS FOR SALE at the Cook-Off! Contestants must make THEIR OWN ARRANGE- MENTS FOR OYSTERS AND ALLIGATOR MEAT. Oysters will not be provided with entry fee and there will be no alligator meat for sale at the cook-off. Times: Friday Judging Times will remain the same as last year. Saturday will be as follows: Bloody Marys - 9 am; Chicken - 10 am; Ribs - 11:30 am; Gator - 1:30 pm; and Brisket - 2:30 pm. Enclosed is an information sheet about Texas GATORFEST, the Barbecue Cook-Off rules and an application for entry into the Barbecue Cook-Off. If you need any further information or have any questions, please do not hesitate to call the festival office at 409/267-4190 or info@texasgatorfest.com. We hope that you can be a part of Texas GATORFEST 2016 and will..... See ya later alligator! Burl McBride, Ambassador Barbecue Cook-Off Paige & Josh Sherman, Co-Chair Barbecue Cook-Off
Texas GATORFEST 2017 BARBECUE COOK OFF INFORMATION AND RULES Friday, September 8 and Saturday, September 9, 2017 Fort Anahuac Park - Anahuac, Texas Entry Deadline: Friday, August 25, 2017 before 5:00 pm Set-Up: Friday, September 8, 2017 ~ 8 am - 4 pm (Park emptied at 4 pm!) Take Down: Saturday, September 9, 2017 ~ 6 pm - 9 pm Sunday, September 10, 2017 ~ 8-11 am Cook Sites: Your cook site will consist of a 40 x 40 space. Electricity and water available on site. (See Exhibitor Rule #7 below) Entries will be limited and will be awarded on a first come first serve basis with paid entries. Categories: Contestants may compete in a minimum of 4 of the following eight categories: Alligator, Dirty Rice, Oysters, Brisket, Chicken, Pork Ribs, Desserts and Bloody Marys. Entry Fees: The minimum entry fee is $100.00. Teams are restricted to one entry per division. Oysters (Cook s Choice) - $25.00 (Does not include oysters!) Rice (Cook s Choice), Desserts and Bloody Marys - $25.00 Alligator (Cook s Choice), Brisket, Chicken and Pork Ribs - $30.00 each. No spaces will be held without PAID ENTRY FEES after the entry deadline of August 25, 2017, 5:00 p.m. NO EXCEPTIONS! Judging Times: Friday, September 8, 2017 Desserts(Cook s Choice) - 7:30 p.m. Oysters(Cook s Choice) - 8:30 pm; Rice (Cook s Choice) - 9:30 pm Saturday, September 9, 2076 Bloody Marys - 9 am; Chicken -10 am; Ribs -11:30 pm; Alligator(Cook s Choice) - 1:30 pm; Brisket - 2:30 pm Winners will be announced and trophies given at 6:00 pm at Street Dance Stage Exhibitor Rules: ***Entries will be limited and will be awarded on a first come first serve basis with paid entry. Your previous year s space CAN be reserved if payment and entry are received by deadline. All other spaces are first come first serve. No spaces without paid entry fees will be held after the entry deadline of August 25, 2017, 5:00 p.m. 1. Entrants exhibit at their own risk. The festival provides daytime and overnight security (Friday and Saturday nights). Texas GATORFEST and the Anahuac Area Chamber of Commerce, its members or agents, assumes no liability for injury, damage, loss or theft of any exhibitor s display. 2. Once accepted, an entrant is committed to show. 3. There are no rain dates, no refunds. (This includes acts of God i.e.: hurricanes) 4. Texas GATORFEST reserves the right to reject any entry or to remove any contestant or team found to be breaking festival rules or whose conduct is found to be unfavorable to the festival or its guests. The head cook will be responsible for the conduct of his/her team and guests. Excessive use of alcoholic beverages will be grounds for disqualification and removal. 5. All cooking teams, their employees and associates agree to greet and provide professional service to all GATORFEST guest. They also agree to work with GATORFEST volunteers and staff in a positive manner. Any vendor, exhibitor or contractor of Texas GATORFEST who chooses to exhibit an unprofessional code of conduct, will be asked to leave the festival.
6. Water available. Each team will be limited to two 110 outlet plugs of electricity. Should your setup require more electricity, you will need to bring a generator. All generators used will be subject to inspection by electricians hired by the festival. Each team shall be responsible for providing their own extension cords to reach the electrical supply source and or hoses to reach water source. Cook sites will consist of a 40 x 40 space. Only one self contained RV per cook site, additional self contained campsites are available adjacent to the cook-off area (weather allowing), however, these must be requested before the September 1 deadline. 7. A MANDATORY Cooks Meeting will be held Friday at 5:30 pm. Only Head Cooks required to attend. 8. All meats and perishables must be in packaging and on ice or cold storage upon arrival and remain on ice or in cold storage until used. All meats will be inspected prior to cooking. 9. Contestants must supply all needed equipment and supplies. No gas or electric cookers allowed for Brisket, Chicken and Ribs. Wood or wood substance only, except for Cook s Choice. All fires must be in containers, not on the ground. The digging of cooking holes or pits is forbidden and will not be permitted. Each team is responsible for the cleanup of their area. Hot coals or ashes should not be disposed of in the trash containers or on the grounds. 10. Each team will be given five (5) TGF BBQ Bracelets good for admittance on Friday and Saturday. These Bracelets are to be worn by the head cook and assistants at all times. Each team will also receive 5 TGF Kick Off Complimentry Gate Passes for both Friday and Saturday. 11. Any and all gates to and from the BBQ Cook-Off Area will be locked each night at 12:30 a.m. Once the gates are locked, there will be no traffic (vehicular or foot) after that time. The gate to the cook off area will be locked starting at 5:00 pm on Friday and will reopen from 8 am until 9:30 am on Saturday morning to allow teams to refresh and restock. Teams needing to enter before 8 am can enter the gate on foot as long as they have the proper identification. 12. Teams will receive a styrofoam container from Festival Officials. Eash container will contain a piece of foil in the bottom, the foil must be completely concealed (inside the container) when it is turned in for judging. 13. All props(storefronts), tents, coverings and equipment must be confined to the assigned areas. Teams should bring with them such suitable shelters as weather may require. 14. Teams entering the alligator division will be competing for alligator head trophies and a bonus of $250.00 for the Grand Champion. Recipe and preparation will be cook s choice. Alligator meat will be inspected along with the other meats as set forth in # 7 of these rules. Alligator meat is available locally from alligator farmer and processor Mark Porter, 409/267-8413, however, these arrangements should be made prior to the cook-off. Keep in mind that the festival will be taking place the week after the cook off, so place your orders for alligator early! Be prepared for 12 judges! 15. Teams entering the Oysters (Cook s Choice) contest must prepare at least one quart of Chambers County oysters using the recipe of their choice. Teams entering the oyster division will be competing for separate trophies and a bonus of $200.00 for the Grand Champion. Participants must purchase their own oysters, Jeri s seafood in Smith Point is the local oyster producer, 409/355-2243. Be prepared for 12 judges! 16. Chicken, Ribs and Brisket Entries: No sauce or garnishment will be allowed on contest meat or in container provided by Festival Officials. Any entries with sauce or garnishment will be considered disqualified. No exceptions. 17. Bloody Marys Catagory: You may enter any type of bloody mary of your choice - cook s choice for all entries. Bloody Marys must be prepared on site! Entries cannot be store
bought and cannot require refrigeration. Bloody Marys entries must be submitted in the container provided by BBQ officials. Garnishes allowed as long it fits within the confines of the container. Be prepared for 12 judges! 18. Dessert Catagory: You may enter any type of dessert of your choice - open category for all entries. Desserts must be cooked on site! Entries cannot be store bought and cannot require refrigeration. Dessert entries must be submitted in the container provided by BBQ officials. Garnishes allowed as long it fits within the confines of the container. Judges will cut as they taste. Be prepared for 12 judges! 19. Pork Spare Ribs: Pork spare ribs are to be turned in cut up individually (bone in) and placed in the tray, top up laying parallel to the hinge, St. Louis cut acceptable. Be prepared for 12 judges! 20. Chicken: Chicken to be turned in 1/2 fully jointed chicken that includes breast, wing with tip, thigh and drumstick. Be prepared for 12 judges! 21. Brisket: Brisket to be turned in placed in tray parallel to hinge and cut less than 1/2 inch thick. Be prepared for 12 judges with 12 cut pieces! 22. Trophies will be awarded to the 1st, 2nd and 3rd places in each division. There will be an additional $100.00 prize given to the grand champion in the chicken, brisket and pork ribs divisions. Jackpot in each catagory will be awarded to the highest placing team entered in that respective jackpot. 23. Ice will be available throughout the cook-off on a cash only basis. 24. Texas GATORFEST and the Barbecue Cook-Off Committee reserve the right to add rules and regulations as circumstances warrant. 25. For more information on the Texas GATORFEST Barbecue Cook-Off, the rules, or the festival itself, call the Anahuac Area Chamber of Commerce at 409/267-4190, or visit us at www.texasgatorfest.com or e-mail info@texasgatorfest.com 26. All teams agree to abide by the following festival rules: *No glass containers or concealed weapons may be brought into the park. *No pets allowed in the park. *No refunds - No swimming *Festival authorized displays only. *Use of hand held radios (walkie-talkies) prohibited. *Everyone entering the festival is subject to search by Texas Gatorfest Security or local law enforcement offi cials. This includes guest, volunteers, vendors, exhibitors, contractors and entertainers. *Participation in any and all activities available at Texas GATORFEST is by choice and at the participant s own risk. *Pursuant to Section 30.06, Penal Code A person licensed under Subchapter H, Chapter 411 Government Code may not enter this property with a concealed handgun or weapon. 27. Submission of an entry constitutes agreement on the part of the entrant to the terms and conditions set forth in this prospectus. Chief Cook and all team members listed on application for entry must sign a Texas GATORFEST Vendor / Exhibitor Agreement.
Texas GATORFEST 2017 BARBECUE COOK OFF APPLICATION FOR ENTRY Friday, September 8 and Saturday, September 9, 2017 Fort Anahuac Park - Anahuac, Texas Please print or type this application COMPLETELY and return to: Texas GATORFEST - Attn.: Barbecue Cook-Off P. O. Box R - Anahuac, Texas 77514 ~ Telephone: 409/267-4190 Name of Barbecue Team: Mailing Address: City: State: Zip: E-Mail Address: Chief Cook (or Contact Person): Daytime Telephone: Night Telephone: Fax: e-mail: Team Member / 2nd Contact person: Daytime Telephone: Night Telephone: Fax: e-mail: Team Member: Daytime Telephone: Team Member: Daytime Telephone: Barbecue Catagories: Minimum Entry Fee: $100.00 Desserts Cook s Choice $25.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Bloody Marys Cook s Choice$25.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Oysters-Cook s Choice (Oysters are no longer included with your entry fee!) $25.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Rice Cook s Choice $25.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Chicken $30.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Pork Ribs $30.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Brisket $30.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ Alligator Cook s Choice $30.00 Entry Fee Optional Jackpot $10.00 Entry Fee $ $250 Prize to Alligator Grand Champion - $200 Prize to Oyster Grand Champion $100 each Prize to Grand Champions in Chicken, Pork Ribs and Brisket Division. (Jackpot Entry Fees can be paid at cook off check-in.) Private Port-A-Can for your Cook Site - $100.00 (Please note that these WILL NOT be serviced during the festival - any maintenance will be team s responsibility) $ TOTAL $ Approximate size of your total cooking setup: Need cook space with self contained RV Yes No If yes, size of RV Need self contained campsite space Yes No If yes, how many (These spaces are in adjacent parking area - weather permitting) Does your team have a storefront or facade Yes No Entries limited and will be accepted on a fi rst come fi rst serve basis upon receipt of this form accompanied by any and all entry fees. Applications will not be considered valid unless accompanied by entry fee(s). Entry deadline: Friday, August 25, 2017 before 5 p.m. I have read the Texas GATORFEST Barbecue Cook-Off Rules and Regulations and agree to abide by them. By signing below, the above named cooking team, their employees and associates agree to greet and provide professional service to all GATORFEST guest. They also agree to work with GATORFEST volunteers and staff in a positive manner. Any vendor, exhibitor or contractor of Texas GATORFEST who chooses to exhibit an unprofessional code of conduct, will be asked to leave the festival. THIS FORM IS TO BE ACCOMPANIED BY ALL ENTRY FEES, OR IT WILL NOT BE CONSIDERED A VALID ENTRY. Signature of Chief Cook